1 lb sushi grade Tuna, cut in 1/4 inch cubes
2/3 C quartered Cherry Tomatoes
1/4 C thinly julienne Red Onion
2 Tbsp finely diced Jalapeño
2 Tbsp finely chopped Cilantro
1 Tsp grated Garlic
2 Tbsp Olive Oil
2 Tbsp fresh Lemon juice
1 Tsp Lime zest
2 1/2 Tbsp fresh Lime juice
1/4 Tsp Sea Salt
1/2 C 1/4 inch diced avocado
12 Radicchio Lettuce cups
Sea Salt and freshly cracked Black Peppercorns
In a clean medium size bowl, add all ingredients except for avocado, radicchio cups and sea salt and freshly cracked black peppercorns. Toss all ingredients together, cover and refrigerate for 20 minutes. Stir ceviche every 5 minutes of the 20 minute marinating time.
Place radicchio cups on a clean service platter, divide ceviche along with the juices evenly amongst the 12 radicchio cups.
Top each ceviche cup with avocado pieces and season with sea salt and freshly cracked black peppercorns to taste.